Recent content by Shmrak12

Yea It would be fine, the cinnamon might be on the spicy side. I racked mine over cause I wanted to get the cider of the sticks and clear it up a little bit.

I had mine in primary for three weeks, secondary for three weeks. Then I added potassium sorbate, let it sit for 36 hours. After that I racked into a bottling bucket with 1 can apple juice concentrate per gallon of cider. I had a little left over after bottling, and it tasted amazing! Then after...

I left mine in primary for three weeks, then secondary for another three weeks before bottling. If you didn't add any pectin enzyme at the beginning of primary, it will probably stay a little cloudy.

I used pectin enzyme during fermentation and got a really clear, clean cider. Then I used potassium sorbate a day before bottling to keep everything still.

Do you leave this as still cider after bottling or do you add sugar to make it sparkling?

Do you leave this as still cider after bottling or do you add sugar to make it sparkling?

So here is what I went with: 13# Wildflower Honey (Cheapest at my LHBS) 3# Raspberries (Primary) 3# Blackberries (Primary) 6oz Fresh Lemon juice 10g Redstar Montratchet yeast 3# Raspberries (Secondary) 3# Blackberries (Secondary) Staggered DAP and Superfood additions It is fermenting like a...

og: ??

I ended up going with 10g of Red star Montrachet yeast. I aerated well, supplied nutrients and then pitched. The lag was maybe 24 hrs. But it has been rolling strong for the past few days.

I used Lalvin D47 yeast and left this in primary for about 21 days. It fermented all the way down to 0.996 and gave me a whopping abv of 14.5%. The flavor was good but I decided to put in secondary for another 2 to 3 weeks before bottling so some of the alcohols can mellow out.

Thx Mike! I'm gonna watch that video today

At first I was going to use wyeast 4632. But after reading peoples reviews I think I will go with 10 g of Lalvin D47. I like the idea of adding fruit during both fermentations. How long do you primary before racking over? And how long do you cold crash? Conditioning time? And finally how many...

I was reading Radical Brewing by Randy Mosher and came across this style and started researching it a little more. Not to mention I want to drink like a VIKING! Now it has become a new project for sure. Im even going to hike up into the hills soon and clip some fresh juniper branches to strain...

I want to make a Blackberry Melomel for my first mead this week and I have a couple questions. Should I put the fruit in during primary or secondary fermentation? Any suggestions on staggered yeast additions? (OG: 1.090) What are people's thoughts on adding sulfites vs pasteurization?

Thats one I hadn't considered. But, I was thinking of a Weizen or Saison Style yeast and under-pitching it a little bit.